Dahi Vada (Fried Lentil Dumplings In Spiced Yoghurt)

 

         'Dahi Vada' or 'Dahi Bhalla', a popular North Indian street food, is my personal favorite. There are many versions to it. It is served in South India with a different name - Curd Vadai or Thayir Vadai and minus the chutneys. This yummy melt in the mouth party recipe is light on the stomach and is mandatory during festivals and special occasions. 

         Dahi vadas are generally fried dumplings made of soaked & ground split black gram, dunked in whipped yogurt and topped with all the chutneys and seasonings. However, I gave a slight twist by adding some flaxseed to the batter. Secondly, instead of deep frying them, I used a Paniyaram Chatti to fry them for a healthy version. So check out the step by step pictorial recipe to prepare my version of this delicacy.

• 1 cup urad dal (split black gram), soaked overnight
• 1 tsp. ginger, chopped
• 2-3 green chilies, chopped
• 1/2 tsp. asafoetida
• 1 tbsp. flaxseeds
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2 cups yoghurt, beaten with some salt
• oil to shallow fry 

Green Chutney-

• 2 cups of coriander leaves, chopped
• 1 cup of mint leaves, chopped
• 1 tsp. lime juice
• 1 tsp. ginger, chopped
• 2 green chilies
• salt to taste

Tamarind Chutney-

• 1 tsp. tamarind paste
• 2 tbsp. sugar
• 1 tsp. red chili powder or to taste
• 1/4 tsp. roasted cumin powder

Garnishing - 

• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1/2 tsp. chaat masala
• 2 tbsp. coriander leaves, chopped

         Green chutney - blend all the following ingredients with required quantity of water and keep aside.

          Tamarind chutney - mix together all the mentioned ingredients with some water and keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth batter by adding very little water. Add salt, asafoetida, flaxseed and chopped coriander leaves. Mix the batter well.

          Heat a Paniyaram chatti and grease with some oil. Drop spoonful of the batter in it and cook, covered, on a low flame till one side is well browned. Flip it over and cook the other side too, till done. 

          Drop them in lukewarm water for 15-20 minutes to make them soft. Then squeeze them between your palms and keep aside. 

        To serve, place the vadas on a plate and pour the beaten yoghurt over it. Then add the coriander chutney, tamarind chutney, roasted cumin powder, red chili powder, pepper powder and chopped coriander leaves. Enjoy !!!!

                    Grind the soaked urad dal, ginger and green chilies into a smooth batter 

                    by adding very little water. 

                         Add salt, asafoetida, flaxseed & chopped coriander leaves. Mix well.

                    Heat a Paniyaram chatti & grease well with some oil. Drop spoonful of the 

                    batter in it & cook, covered, on a low flame till one side is well browned.

                                 Flip it over and cook the other side too, till done. 

                       Drop them in lukewarm water for 15-20 min. to make them soft. Then

                       squeeze them between your palms and keep aside. 

       To serve,  place the vadas on a plate & pour the beaten yoghurt over it. Then

       add the coriander chutney, tamarind chutney, roasted cumin powder, red chili

 powder, pepper powder and chopped coriander leaves. 

                       Enjoy !!!!

Mixed Dal Dahi Vada (Fried Lentil Dumplings in Spiced Yoghurt)

          A north Indian Delicacy, this yummy Dahi Vada or Dahi Bhalla is my all time favourite snack. In the South it goes by the name of Curd Vadai and minus the chutneys. They are not only light on the stomach but is also a nutritious and a healthy snack with the goodness of lentils. 

          The vadas are generally made of urad dal (split black gram lentil), but today I would like to share a mixed dal vada that I prepared for some variation. So get going and dish out this delectable snack and relish it in the comfort of your home with family and friends. 

• 1/2 cup mixed dal, soaked overnight
• salt to taste
• 1" ginger
• 2 green chilies
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• pinch of turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. garam masala powder
• 1 tsp. flax seed
• pinch of baking soda
• oil to deep fry
• 1 cup yogurt, well beaten with some salt
• 2-3 tbsp. green chutney
• 2-3 tbsp. sweet tamarind chutney
• 2 tbsp. sev / bhujia
• 1 tbsp. chopped coriander leaves
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili powder

           Grind the soaked and drained mixed dal along with all the ingredients starting from salt to garam masala powder. Then add in the flax seed and baking soda. Mix the batter well.

          Heat oil in a pan and drop spoonful of the batter and deep fry them on a medium flame till light golden in color. Immediately drop them in cold water for a couple of minutes.

           Then squeeze out the water gently between your palms and keep them aside. This is to make the vadas soft and spongy.

          To serve - Arrange the vadas on a serving plate and pour the beaten yoghurt over it. Then drizzle some green chutney and sweet tamarind chutney. 

          Next sprinkle the sev, coriander leaves, roasted cumin powder, pepper powder and red chili powder. Voila!! Your Mixed Dal Dahi Vada is ready to be devoured. Bon Appetit!!

Palak Sepu Vadi Stir Fry

          Sepu Vadi is a traditional Himachali cuisine, where the vadis (lentil dumplings) are made of urad dal (split black gram). They are soaked, ground and steamed along with some aromatic ground spices. Later they are added to gravies. 

          Today I made a simple, yet delicious spinach stir fry along with these dumplings. It is an ideal side dish with any Indian bread or rice. So check out the step by step pictorial recipe to prepare it.

• 2-3 bunches of spinach, chopped
• 1 cup fried sepu vadi (lentil dumplings)
• 1-2 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/4 tsp. asafoetida (hing)
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee

          Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the onion, garlic and chilies.

          Sauté till light brown. Then add the spinach, salt and turmeric powder. Continue to stir fry till the moisture dries up.

          Now add the fried sepu vadi and ghee. Toss well and cover. Switch off the flame and let it remain covered for 5 minutes. Serve as a side dish with either rice or chapattis.

                                  Heat oil & temper with panch phoron & asafoetida. 

                                  After it stops spluttering, add onion, garlic & chilies.

                                  Add spinach, 

                                 salt & turmeric powder. Stir fry till moisture dries up.

                   Add fried sepu vadi & ghee. Toss well & cover. Switch off the flame & let
                   it remain covered for 5 minutes. 

                                  Serve as a side dish with either rice or chapattis.

Sepu Vadi - 

• 1/2 cup urad dal (split black gram lentil), soaked overnight
• 1" ginger
• salt to taste
• 1/2 tsp. coriander seeds
• 1/2 tsp. fennel seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 whole red chilies, broken
• oil to deep fry

          Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

         Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

         Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

         Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool. 

          Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

Palak Sepu Vadi (Lentil Dumplings) in Spinach Gravy - Himachali Style

         These are fried lentil dumplings cooked in a spinach based gravy. It is one of the signature dishes from the regions of Himachal Pradesh. It is a delicious curry to be enjoyed with any form of rice or Indian bread. I personally like to relish it with either jeera rice or roomali roti. 

         Sepu vadi is basically urad dal (split black gram lentil) which is soaked, ground and then steamed along with some aromatic dry spices. So check out the step by step pictorial recipe to prepare this (no onion-no garlic-no ginger) Himachali delicacy.

Gravy - 

• 2-3 bunches of spinach, blanched & pureed
• 1 cup sepu vadi (recipe given below)
• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1/2 - 1 tsp. garam masala powder
• 2-3 tbsp. yoghurt
• 1 tsp. ghee / butter

        Mix together all the dry spices (except salt) in 1 cup water and keep aside. Heat oil and temper with cinnamon, cloves, cardamoms, cloves, cumin seeds and asafoetida. Sauté for a few seconds.

         Add the spice mix and continue to simmer on a medium flame till the oil separates and the gravy reduces.

         Now add the spinach puree followed by the yoghurt, 1/2 cup water and salt. Mix well and continue to simmer for 2-3 minutes or till you get a desired consistency.

         Add the sepu vadi, cover and cook for a minute more. Switch off the flame and let it remain covered for 5 minutes. 

          Add the ghee and mix well. Serve as a side dish with any form of rice or Indian bread.







Sepu Vadi - 

• 1/2 cup urad dal (split black gram lentil), soaked overnight
• 1" ginger
• salt to taste
• 1/2 tsp. coriander seeds
• 1/2 tsp. fennel seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 whole red chilies, broken
• oil to deep fry

          Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

         Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

         Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

         Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool. 

          Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

                                  Blanch & puree spinach.

                      Heat oil & temper with cinnamon, cloves, cardamoms, cloves, cumin 
                      seeds & asafoetida. Sauté for a few seconds.

                    Add spice mix & simmer on med. flame till oil separates & gravy reduces.

                                 Now add spinach puree.....

                   followed by yoghurt, 1/2 cup water & salt. Mix well & simmer till you get
                   a desired consistency.

                   Add sepu vadi. Cover & cook for a minute more. Switch off flame & let it 
                   remain covered for 5 minutes. Add ghee & mix well. 

                              Serve as a side dish with any form of rice or Indian bread.

Himachali Sepu Vadi (Urad Dal / Split Geen Gram Lentil Dumplings)

          These are fried lentil dumplings made of soaked and ground urad dal (split black gram lentil). Few aromatic ground spices are added to it to impart more flavour. They are first steamed, cut into desired shapes and then deep fried. They are then stored in air-tight containers in the refrigerator for later use. 

          These Sepu Vadi (lentil dumplings) are cooked in gravy to be relished with any Indian bread or rice. I like having them just as it is or make into delicious chaat for an evening tea-time snack. So check out the step by step pictorial recipe to prepare this simple local delicacy.

• 1/2 cup urad dal (split black gram lentil), soaked overnight
• 1" ginger
• salt to taste
• 1/2 tsp. coriander seeds
• 1/2 tsp. fennel seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 whole red chilies, broken
• oil to deep fry

          Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

         Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

         Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

         Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool. 

          Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

                                Dry roast whole spices & grind.

                                  Grind soaked dal along with ginger into a smooth paste.

                                  Mix dal paste, dry spice powder & salt.

                                   Spread on a greased steel plate. 

                                  Steam for 10 minutes.

                                  When cool, cut into desired shapes.

                          Deep fry them to a light golden colour. Drain on a kitchen towel.

                                 Store in an airtight container for future use.

Minty Kadhi Pakora (Fried Lentil Dumplings in Yoghurt Sauce)

          This is a simple comfort food from the Northern regions of India. Kadhi Pakora varies from one region to the other with a slight variations in the ingredients. They are popular and a must have in the menu platter of Rajasthan, Punjab, Gujarat, Sindh and Maharashtra to name a few. 

          The pakoras are generally made of besan (gram flour), some greens and onion. But in this version of mine, I made some masoor dal pakoras with some kalonji thrown in. I also added some mint leaves for some refreshing aroma. It simply tastes yummy with either rice in any form or any Indian bread. So check out the step by step pictorial recipe to prepare it.

Pakora-

• 1/2 cup masoor dal (red lentils)
• salt to taste
• pinch of baking soda
• 1/4 tsp. turmeric powder
• 1/2 tsp. kalonji (nigella seeds)

Kadhi-

• 2 tbsp. besan (gram flour)
• 1/2 cup yoghurt
• 3 1/2 cups water
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 cup mint leaves, chopped
• oil to deep fry the pakoras

          Soak the dal for 30 minutes, Drain and grind to a coarse paste without adding any water. Add salt, soda, turmeric powder and kalonji to the dal paste and mix well.

          Make pakoras out of it and deep fry them in hot oil till light golden in colour. Drain on a kitchen towel and keep aside.

          Whisk the yoghurt, besan and 3 1/2 cups water and keep aside. Heat 2 tbsp. oil and temper with cumin seeds and asafoetida. Sauté for a few seconds and add the onion. Sauté till light brown.

          Now add the ginger-garlic paste, turmeric powder, roasted coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water. Sauté till the oil separates.

          Add the chopped tomatoes and continue to fry till well mashed up. Now add the whisked yoghurt, salt and chopped mint leaves.

          Simmer on low flame till the gravy thickens. Stir at intervals. Add the fried pakoras and serve with rice or chapattis.

                            Mix ground dal, salt, baking soda, turmeric powder & kalonji.

                                Deep fry the dal pakoras.

                                Heat oil & temper with cumin seeds & asafoetida.

                                Add onion & sauté till light brown.

                     Add ginger-garlic paste, turmeric powder, coriander-cumin powder &
                     garam  masala powder mixed with 2 tbsp. water.

                               Add tomatoes and fry till mashed up.

                     Add mint leaves, yoghurt mix & salt. Simmer on low flame till gravy 
                     thickens. Stir at intervals. 

                       Add fried pakoras to the kadhi & serve, garnished with mint leaves.